Whole Grain Bavette with Red Mullett, Sea Urchins and Squid Ink

Luca Torricelli's recipe for Barilla Pasta World Championship 2016
45 min
4 People
45 min
INGREDIENTS for 4 people

11.5 oz  Whole Grain Bavette

14 oz red mullet cleaned and gutted

3/4 oz sea urchins (jar)

Squid ink (small pack)

18 oz datterino tomatoes

1 organic lemon

3.5 oz mix of celery carrots and onion

Salt and white pepper, to taste

Extra virgin olive oil to taste

White wine to taste

Thyme to taste


Fillet the mullet and keep the bones for the fumet. Rinse well in water using a sifter or colander.


Cut the fillet in two parts by the length. Set aside the middle piece, corresponding to the belly. Cut the rest in strips and marinate in extra virgin olive oil, a little salt, white pepper and a tbsp of lemon juice. Before squeezing the lemon, grate the zest on top of the fillets using a zester so that you can use the essential oils as well.


Cover with film and leave at room temperature until marinated: it will take at least half an hour.


Chop the celery, carrot and onion in coarse pieces and sauté in a small pan with a ribbon of oil, add also some thyme sprigs. Add the fish heads and bones. Sauté, add a little white wine and allow it to evaporate. Cook for 10 minutes on medium heat and filter the fumet using a strainer.


In a pan with extra virgin olive oil, cook the fish belly cut in pieces. Sauté quickly. Add the datterino tomatoes and season with salt and pepper.  Let the liquid evaporate then add the fumet.


In the meantime, cook the pasta in boiling salted water. Drain well al dente, and pour in the sauce.


Blend with extra virgin olive oil and white pepper until obtaining a soft emulsion.


Plate and decorate with black ink streaks.


Finish by adding the pulp of sea urchins and the marinated red mullet fillets. Decorate with lemon zest.


Add emulsion droplets and extra virgin olive oil to the squid ink


The red mullets can be marinated hours in advance, as long as you keep them in the fridge during that time.

Fish Sauces Winter Fall Dairy free Dry Eggs free First courses Long
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